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Rolled Beef Roast

4 servings

Ingredients

• Roast beef (rib piece) (pcs)
• Bacon slices, thin (a little)
• Salt (a little)
• Pepper (a little)
• Kidney fat, finely chopped and soaked (a little)
• Water, boiling (as needed)
• Bones, cleaned (a little)
• Brown flour (a little)
• 1 cup Sour cream

Instructions

1. From a piece of roast beef, remove the ribs and pound the meat well.
2. Place thin slices of bacon here and there on the top side, sprinkle with salt and a little pepper, roll the roast tightly, and wrap it with twine.
3. In a braising pot, render finely chopped, well-soaked kidney fat, add the rolled meat, and brown it on all sides.
4. Then, pour in enough boiling water so that the roast is halfway submerged in the broth, add the previously cleaned bones, and let the roast simmer until tender in about 3½ hours, basting frequently.
5. Afterward, remove the roast and keep it warm.
6. Strain the sauce through a sieve, degrease it, and thicken it with a little brown flour and a cup of sour cream.

Modernized from a treasured 19th-century German cookbook.